Small-piece oil and fat composition, dough for layered puffed food, method for producing layered puffed food, and method for improving productivity of dough for layered puffed food

Abstract

Provided is a small-piece oil and fat composition having good dispersibility and extensibility. This small-piece oil and fat composition contains 65%-100% by mass of edible oil and fat, wherein: the content of a saturated fatty acid having 16 carbon atoms in fatty acids constituting the edible oil and fat is 35%-60% by mass; the content of a saturated fatty acid having 18 carbon atoms in the fatty acids constituting the edible oil and fat is 3%-20% by mass; and the solid fat content of the edible oil and fat at 20°C is 39%-50%.

Description

Small-piece oil and fat composition, dough for layered puffed food, method for producing layered puffed food, and method for improving productivity of dough for layered puffed food

[0001] The present invention relates to a small piece of fat or oil composition, a dough for layered puffed foods, a method for producing layered puffed foods, and a method for improving the productivity of dough for layered puffed foods.

[0002] Layered puffed foods, such as pies, Danish pastries, and croissants, are produced by adding oil to a flour dough and heating the resulting dough so that the flour dough layer and the oil layer form a multilayer structure. To obtain layered puffed foods with a good appearance and texture, the dispersibility and spreadability of the oil in the dough are important. Patent Document 1 describes that an oil composition containing two types of interesterified oils with different melting points and solid fat contents and a liquid oil can provide layered puffed foods with excellent spreadability at low temperatures and good volume.

[0003] Japanese Patent Application Laid-Open No. 2019-170231

[0004] An object of the present invention is to provide a flake-shaped oil and fat composition having good dispersibility and spreadability.

[0005] As a result of extensive research, the inventors have discovered that a small-piece oil and fat composition containing edible oils and fats having a specific solid fat content and fatty acid composition has good dispersibility and spreadability, and have completed the present invention.

[0006] That is, according to the present invention, there are provided the following small piece oil-and-fat composition, dough for layered puffed food, method for producing layered puffed food, and method for improving the productivity of dough for layered puffed food. [1] A small piece oil-and-fat composition containing 65% to 100% by mass of edible oil-and-fat, wherein the edible oil-and-fat has a C16 saturated fatty acid content of 35% to 60% by mass among its constituent fatty acids, a C18 saturated fatty acid content of 3% to 20% by mass among its constituent fatty acids, and a solid fat content of the edible oil-and-fat at 20°C of 39% to 50%. [2] The small piece oil-and-fat composition according to [1], wherein the edible oil-and-fat comprises the following oil-and-fat A and oil-and-fat B. Oil / fat A: an oil / fat having a solid fat content of 5% or less at 20°C Oil / fat B: an interesterified oil made from an oil / fat raw material containing extremely hydrogenated palm-based oil and extremely hydrogenated palm kernel-based oil [3] The oil / fat composition in flakes according to [1] or [2], wherein the edible oil / fat contains the following oil / fat C. Oil / fat C: an interesterified oil made from an oil / fat raw material containing palm-based oil [4] The oil / fat composition in flakes according to any one of [1] to [3], wherein the edible oil / fat contains the following oil / fat D. Oil / fat D: an oil / fat having a solid fat content of more than 5% and 40% or less at 20°C [5] The oil / fat composition in flakes according to [2], wherein the total content of the oil / fat A and the oil / fat B in the edible oil / fat is 10% by mass or more and 30% by mass or less. [6] The flake-shaped oil-and-fat composition according to any one of [2] to [5], wherein the content of the oil-and-fat B in the edible oil-and-fat is from 0.1 to 5.0 in terms of mass ratio to the oil-and-fat A. [7] The flake-shaped oil-and-fat composition according to any one of [3] to [4], wherein the content of the oil-and-fat C in the edible oil-and-fat is from 40% by mass to 70% by mass. [8] The flake-shaped oil-and-fat composition according to [4], wherein the content of the oil-and-fat D in the edible oil-and-fat is from 10% by mass to 50% by mass. [9] The flake-shaped oil-and-fat composition according to any one of [1] to [8], wherein the flake-shaped oil-and-fat composition has a maximum length of from 5 mm to 50 mm.

[10] The flake-shaped oil-and-fat composition according to any one of [1] to [9], wherein the edible oil-and-fat has a solid fat content at 35°C of from 10% to 20%.

[11] The flake-shaped oil-and-fat composition according to any one of [1] to

[10] , wherein the edible oil-and-fat has a solid fat content of from 10% to 20% at 35°C.

[12] A dough for layered puffed food, comprising the small piece-like oil and fat composition according to any one of [1] to

[11] .

[13] A method for producing a layered puffed food, comprising the steps of blending the small piece-like oil and fat composition according to any one of [1] to

[11] into a layered puffed food raw material to obtain a dough for layered puffed food, and heat-treating the dough for layered puffed food.

[14] A method for improving the productivity of dough for layered puffed food, comprising the step of blending the small piece-like oil and fat composition according to any one of [1] to

[11] into a layered puffed food raw material to obtain a dough for layered puffed food.

[0007] According to the present invention, a flake-shaped oil and fat composition having good dispersibility and spreadability can be provided.

[0008] Each embodiment of the present invention will be described in more detail below. In this specification, when a numerical range is given, the upper and lower limits can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0009] [1. Flake-shaped oil and fat composition] The flake-shaped oil and fat composition of the present invention contains 65% by mass or more and 100% by mass or less of edible oil and fat, wherein the content of saturated fatty acids having 16 carbon atoms in the constituent fatty acids of the edible oil and fat is 35% by mass or more and 60% by mass or less, the content of saturated fatty acids having 18 carbon atoms in the constituent fatty acids of the edible oil and fat is 3% by mass or more and 20% by mass or less, and the solid fat content of the edible oil and fat at 20°C is 39% by mass or more and 50% or less.

[0010] From the viewpoint of obtaining a flake-shaped oil / fat composition with good dispersibility and spreadability, the content of edible oil / fat in the flake-shaped oil / fat composition is 65% by mass or more and 100% by mass or less, preferably 70% by mass or more and 95% by mass or less, more preferably 73% by mass or more and 90% by mass or less, even more preferably 75% by mass or more and 88% by mass or less, even more preferably 78% by mass or more and 85% by mass or less, and even more preferably 80% by mass or more and 83% by mass or less.

[0011] From the viewpoint of obtaining a flaky oil / fat composition with good dispersibility and spreadability, the content of saturated fatty acids having 16 carbon atoms in the constituent fatty acids of the edible oil / fat is 35% by mass or more and 60% by mass or less, preferably 36% by mass or more and 55% by mass or less, more preferably 37% by mass or more and 53% by mass or less, even more preferably 38% by mass or more and 50% by mass or less, still more preferably 40% by mass or more and 48% by mass or less, and even more preferably 41% by mass or more and 45% by mass or less.

[0012] From the viewpoint of obtaining a flaky oil / fat composition with good dispersibility and spreadability, the content of saturated fatty acids having 18 carbon atoms in the constituent fatty acids of the edible oil / fat is 3% by mass or more and 20% by mass or less, preferably 4% by mass or more and 18% by mass or less, more preferably 4.5% by mass or more and 15% by mass or less, even more preferably 5% by mass or more and 12% by mass or less, even more preferably 5.5% by mass or more and 10% by mass or less, and even more preferably 6% by mass or more and 9% by mass or less.

[0013] From the viewpoint of obtaining a flaky oil / fat composition with good dispersibility and spreadability, the content of monounsaturated fatty acids having 18 carbon atoms in the constituent fatty acids of the edible oil / fat is preferably 20% by mass or more and 45% by mass or less, more preferably 22% by mass or more and 42% by mass or less, even more preferably 24% by mass or more and 40% by mass or less, still more preferably 26% by mass or more and 38% by mass or less, and even more preferably 28% by mass or more and 35% by mass or less.

[0014] From the viewpoint of obtaining a flaky oil / fat composition with good dispersibility and spreadability, the content of diunsaturated fatty acids having 18 carbon atoms in the constituent fatty acids of the edible oil / fat is preferably 3% by mass or more and 25% by mass or less, more preferably 5% by mass or more and 20% by mass or less, even more preferably 7% by mass or more and 18% by mass or less, even more preferably 8% by mass or more and 16% by mass or less, and even more preferably 9% by mass or more and 15% by mass or less.

[0015] From the viewpoint of obtaining a small-piece oil / fat composition with good dispersibility and spreadability, the content of fatty acids having 8 to 12 carbon atoms in the constituent fatty acids of edible oil / fat is preferably 0.5 to 10 mass% by mass, more preferably 1.0 to 8 mass% by mass, even more preferably 1.2 to 7 mass% by mass, still more preferably 1.5 to 6 mass%, and even more preferably 1.8 to 5 mass% by mass.

[0016] From the viewpoint of obtaining a flaky oil / fat composition with good dispersibility and spreadability, the saturated fatty acid content in the constituent fatty acids of the edible oil / fat is preferably 40% by mass or more and 70% by mass or less, more preferably 45% by mass or more and 68% by mass or less, even more preferably 48% by mass or more and 65% by mass or less, still more preferably 50% by mass or more and 62% by mass or less, and even more preferably 52% by mass or more and 60% by mass or less.

[0017] From the viewpoint of obtaining a flaky oil / fat composition with good dispersibility and spreadability, the content of unsaturated fatty acids in the constituent fatty acids of the edible oil / fat is preferably 30% by mass or more and 60% by mass or less, more preferably 32% by mass or more and 55% by mass or less, even more preferably 35% by mass or more and 52% by mass or less, even more preferably 38% by mass or more and 50% by mass or less, and even more preferably 40% by mass or more and 48% by mass or less.

[0018] The fatty acid composition of the edible oils and fats in the present invention is a value measured in accordance with "2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0019] From the viewpoint of obtaining a small-piece oil composition with good dispersibility and spreadability, the solid fat content of the edible oil at 10°C is preferably 50% or more and 75% or less, more preferably 53% or more and 72% or less, even more preferably 55% or more and 70% or less, and even more preferably 58% or more and 67% or less.

[0020] The solid fat content of the edible oil or fat at 20°C is 39% or more and 55% or less, preferably 39% or more and 50% or less, more preferably 39.5% or more and 48% or less, and even more preferably 40% or more and 45% or less, from the viewpoint of obtaining a small-piece oil or fat composition with good dispersibility and spreadability.

[0021] From the viewpoint of obtaining a flaky oil composition with good dispersibility and spreadability, the solid fat content of the edible oil at 30°C is preferably 12% or more and 30% or less, more preferably 15% or more and 28% or less, even more preferably 17% or more and 26% or less, and even more preferably 19% or more and 24% or less.

[0022] From the viewpoint of obtaining a small-piece oil composition with good dispersibility and spreadability, the solid fat content of the edible oil at 35°C is preferably 10% or more and 20% or less, more preferably 11% or more and 18% or less, even more preferably 12% or more and 17% or less, and even more preferably 12% or more and 15% or less.

[0023] The solid fat content of the edible fats and oils in the present invention is a value measured in accordance with Method I described in AOCS Official Method Cd16-93.

[0024] (Fat / oil A) The edible fat / oil in the small piece-form fat composition of the present invention preferably contains fat / oil A. Fat / oil A is a fat / oil having a solid fat content at 20°C of 5% or less.

[0025] The solid fat content of fat A at 10°C is preferably 10% or less, more preferably 5% or less, and even more preferably 0%. The solid fat content of fat A at 20°C is 5% or less, preferably 3% or less, more preferably 1% or less, and even more preferably 0%. The solid fat content of fat A at 30°C is preferably 5% or less, more preferably 3% or less, and even more preferably 0%. The solid fat content of fat A at 35°C is preferably 5% or less, more preferably 3% or less, and even more preferably 0%.

[0026] From the viewpoint of obtaining a flake-like oil or fat composition having good dispersibility and spreadability, the iodine value of the oil or fat A is preferably 50 or more, more preferably 80 or more, even more preferably 100 or more, and still more preferably 110 or more. The iodine value of the oil or fat A may be, for example, 180 or less, 160 or less, 150 or less, 140 or less, etc.

[0027] The iodine value of the edible oils and fats in the present invention is a value measured in accordance with "2.3.4.1-1996 Iodine Value (Wiess-Cyclohexane Method)" of the Standard Methods for the Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0028] The type of fat or oil A is not limited, but examples thereof include rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, olive oil, sesame oil, cottonseed oil, rice oil, peanut oil, perilla oil, linseed oil, and evening primrose oil. These may be used alone or in combination of two or more. From the viewpoint of obtaining a flaky fat or oil composition with good dispersibility and spreadability, the type of fat or oil A is preferably at least one selected from the group consisting of rapeseed oil, soybean oil, and corn oil.

[0029] From the viewpoint of obtaining a small-piece oil composition with good dispersibility and spreadability, the content of oil A in the edible oil is preferably 1% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 18% by mass or less, even more preferably 3% by mass or more and 15% by mass or less, even more preferably 4% by mass or more and 12% by mass or less, and even more preferably 5% by mass or more and 10% by mass or less.

[0030] (Fat / oil B) The edible fat / oil in the flake-shaped fat / oil composition of the present invention preferably contains fat / oil B. Fat / oil B is an interesterified oil of a fat / oil raw material containing extremely hardened palm-based oil and extremely hardened palm kernel-based oil. Fat / oil B does not include fats / oils that fall under the category of fat / oil A.

[0031] The extremely hardened palm-based oil is an oil obtained by subjecting palm-based oil to an extremely hardening treatment. Here, the palm-based oil in the present invention may be any oil obtained from the pulp of oil palm, and may be one that has been subjected to treatments such as degumming, deoxidation, bleaching, and deodorization, or may be one that has been fractionated. Examples of palm-based oils include palm oil, palm olein, palm stearin, and palm mid fraction. These may be used alone or in combination of two or more.

[0032] The term "extremely hardened palm kernel oil" refers to palm kernel oil that has been subjected to an extreme hardening treatment. The palm kernel oil in the present invention may be any oil obtained from oil palm seeds, and may be one that has been subjected to treatments such as degumming, deoxidation, bleaching, and deodorization, or may be one that has been fractionated. Examples of palm kernel oil include palm kernel oil, palm kernel olein, and palm kernel stearin. These may be used alone or in combination of two or more.

[0033] The method of the extreme hardening treatment for the extremely hardened palm-based oil and the extremely hardened palm kernel-based oil is not limited, and any conventionally known method may be used. The extreme hardening treatment may involve extremely hardening the palm-based oil and palm kernel-based oil separately, or may involve extremely hardening a mixed oil of the palm-based oil and palm kernel-based oil.

[0034] The interesterified oil in the present invention refers to fats and oils that have been interesterified by a conventionally known method. Examples of catalysts used for interesterification include chemical catalysts such as sodium methoxide and sodium hydroxide, and enzyme catalysts such as lipase. The interesterification method may be random interesterification or regioselective interesterification of glycerol, but random interesterification is preferred.

[0035] From the viewpoint of obtaining a flaky oil composition with good dispersibility and spreadability, the content of the palm-based extremely hardened oil in the oil / fat raw material of oil / fat B is preferably 5% by mass or more and 70% by mass or less, more preferably 10% by mass or more and 60% by mass or less, even more preferably 15% by mass or more and 50% by mass or less, still more preferably 20% by mass or more and 40% by mass or less, and even more preferably 25% by mass or more and 35% by mass or less.

[0036] From the viewpoint of obtaining a flaky oil composition with good dispersibility and spreadability, the content of the extremely hardened palm kernel oil in the oil raw material of oil B is preferably 30% by mass or more and 95% by mass or less, more preferably 40% by mass or more and 90% by mass or less, even more preferably 50% by mass or more and 85% by mass or less, still more preferably 60% by mass or more and 80% by mass or less, and even more preferably 65% ​​by mass or more and 75% by mass or less.

[0037] The fat raw material in fat B may contain fats and oils other than the above-mentioned extremely hardened palm-based fat oil and the above-mentioned extremely hardened palm kernel-based fat oil.

[0038] From the viewpoint of obtaining a small-piece oil composition with good dispersibility and spreadability, the iodine value of oil B is preferably 0 or more and 30 or less, more preferably 0 or more and 10 or less, even more preferably 0 or more and 5 or less, and even more preferably 0 or more and 1 or less.

[0039] From the viewpoint of obtaining a small-piece oil composition with good dispersibility and spreadability, the slip melting point of the oil B is preferably 20°C or higher and 60°C or lower, more preferably 30°C or higher and 50°C or lower, even more preferably 35°C or higher and 45°C or lower, and even more preferably 38°C or higher and 42°C or lower.

[0040] The slip melting point of the edible oils and fats in the present invention is a value measured in accordance with "2.2.4.2-1996 Melting Point (Slip Melting Point)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0041] The solid fat content of fat B at 10°C is preferably 80% or more and 99% or less, more preferably 85% or more and 98% or less, and even more preferably 90% or more and 97% or less. The solid fat content of fat B at 20°C is preferably 70% or more and 97% or less, more preferably 80% or more and 95% or less, and even more preferably 88% or more and 93% or less. The solid fat content of fat B at 30°C is preferably 50% or more and 80% or less, more preferably 55% or more and 70% or less, and even more preferably 60% or more and 65% or less. The solid fat content of fat B at 35°C is preferably 10% or more and 50% or less, more preferably 20% or more and 45% or less, and even more preferably 30% or more and 40% or less.

[0042] From the viewpoint of obtaining a small-piece oil / fat composition with good dispersibility and spreadability, the content of oil / fat B in the edible oil / fat is preferably 1% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 18% by mass or less, even more preferably 3% by mass or more and 15% by mass or less, even more preferably 4% by mass or more and 12% by mass or less, and even more preferably 5% by mass or more and 10% by mass or less.

[0043] From the viewpoint of obtaining a small-piece oil composition with good dispersibility and spreadability, the total content of oil A and oil B in the edible oil is preferably 10% by mass or more and 30% by mass or less, more preferably 12% by mass or more and 28% by mass or less, even more preferably 13% by mass or more and 25% by mass or less, even more preferably 14% by mass or more and 22% by mass or less, and even more preferably 15% by mass or more and 20% by mass or less.

[0044] From the viewpoint of obtaining a small-piece oil composition having good dispersibility and spreadability, the content of oil B in the edible oil is, in mass ratio to oil A, preferably 0.1 or more and 5.0 or less, more preferably 0.2 or more and 3.0 or less, even more preferably 0.3 or more and 2.5 or less, still more preferably 0.4 or more and 2.2 or less, and even more preferably 0.5 or more and 2.0 or less.

[0045] (Fat C) The edible fat in the flake-shaped fat composition of the present invention preferably contains fat C. Fat C is an interesterified oil of a fat raw material containing palm-based fat. Fat C does not include fats and oils A and B. The palm-based fat and interesterified oil have been described above in the section on (Fat B), and therefore will not be described here.

[0046] As the palm-based fat or oil raw material in fat or oil C, from the viewpoint of obtaining a flaky fat or oil composition with good dispersibility and spreadability, it is preferable to use at least one selected from the group consisting of palm oil, palm olein, palm stearin, and palm mid fraction, it is more preferable to use at least two selected from the group consisting of palm oil, palm olein, palm stearin, and palm mid fraction, and it is even more preferable to use palm stearin and palm mid fraction.

[0047] From the viewpoint of obtaining a flaky oil composition with good dispersibility and spreadability, the content of palm-based oil in the oil raw material of oil C is preferably 70% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less, even more preferably 80% by mass or more and 100% by mass or less, and even more preferably 85% by mass or more and 100% by mass or less.

[0048] The oil-and-fat raw material in the oil-and-fat C may contain oil-and-fat other than palm-based oil. The oil-and-fat other than palm-based oil preferably contains oil-and-fat having a solid fat content of 5% or less at 20°C, and examples thereof include rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, olive oil, sesame oil, cottonseed oil, rice bran oil, peanut oil, perilla oil, linseed oil, evening primrose oil, etc. These may be used alone or in combination of two or more.

[0049] From the viewpoint of obtaining a small-piece oil composition having good dispersibility and spreadability, the iodine value of the oil C is preferably 20 or more and 100 or less, more preferably 30 or more and 80 or less, even more preferably 40 or more and 60 or less, and even more preferably 45 or more and 55 or less.

[0050] From the viewpoint of obtaining a small-piece fat composition with good dispersibility and spreadability, the slip melting point of fat C is preferably 25°C or higher and 65°C or lower, more preferably 35°C or higher and 60°C or lower, even more preferably 40°C or higher and 55°C or lower, and even more preferably 45°C or higher and 52°C or lower.

[0051] The solid fat content of fat C at 10°C is preferably 60% or more and 90% or less, more preferably 65% ​​or more and 85% or less, and even more preferably 70% or more and 80% or less. The solid fat content of fat C at 20°C is preferably 35% or more and 75% or less, more preferably 45% or more and 65% or less, and even more preferably 50% or more and 60% or less. The solid fat content of fat C at 30°C is preferably 10% or more and 50% or less, more preferably 20% or more and 40% or less, and even more preferably 25% or more and 35% or less. The solid fat content of fat C at 35°C is preferably 5% or more and 40% or less, more preferably 12% or more and 30% or less, and even more preferably 16% or more and 25% or less.

[0052] From the viewpoint of obtaining a small-piece oil / fat composition with good dispersibility and spreadability, the content of oil / fat C in the edible oil / fat is preferably 40% by mass or more and 70% by mass or less, more preferably 45% by mass or more and 68% by mass or less, even more preferably 50% by mass or more and 65% by mass or less, even more preferably 52% by mass or more and 63% by mass or less, and even more preferably 55% by mass or more and 60% by mass or less.

[0053] (Fat / Oil D) The edible fat / oil in the piece-form fat composition of the present invention preferably contains fat / oil D. Fat / oil D is a fat / oil having a solid fat content of more than 5% and not more than 40% at 20°C. Fat / oil D does not include fats / oils A, B, or C.

[0054] The solid fat content of fat D at 10°C is preferably 20% or more and 70% or less, more preferably 30% or more and 60% or less, and even more preferably 35% or more and 55% or less. The solid fat content of fat D at 20°C is more than 5% and 40% or less, preferably 6% or more and 35% or less, more preferably 7% or more and 30% or less, and even more preferably 10% or more and 25% or less. The solid fat content of fat D at 30°C is preferably 0% or more and 25% or less, more preferably 0.5% or more and 15% or less, and even more preferably 4% or more and 10% or less. The solid fat content of fat D at 35°C is preferably 0% or more and 20% or less, more preferably 0% or more and 10% or less, and even more preferably 2% or more and 7% or less.

[0055] From the viewpoint of obtaining a small-piece oil composition with good dispersibility and spreadability, the iodine value of oil D is preferably 30 or more and 80 or less, more preferably 40 or more and 70 or less, even more preferably 45 or more and 65 or less, and even more preferably 50 or more and 60 or less.

[0056] From the viewpoint of obtaining a flaky oil composition with good dispersibility and spreadability, the slip melting point of oil / fat D is preferably 5°C or higher and 60°C or lower, more preferably 10°C or higher and 50°C or lower, even more preferably 15°C or higher and 40°C or lower, and even more preferably 20°C or higher and 35°C or lower.

[0057] The type of fat or oil for fat D is not limited, but is preferably palm-based fat or oil. Palm-based fat or oil has been described above in the section (Fat or Oil B), and will not be described here. As the palm-based fat or oil for fat or oil D, from the viewpoint of obtaining a flaky fat or oil composition with good dispersibility and spreadability, it is preferable to use at least one selected from the group consisting of palm oil, palm olein, palm stearin, and palm mid fraction, more preferably to use at least one selected from the group consisting of palm oil and palm olein, and even more preferably to use palm oil.

[0058] From the viewpoint of obtaining a small-piece oil / fat composition with good dispersibility and spreadability, the content of oil / fat D in the edible oil / fat is preferably 10% by mass or more and 50% by mass or less, more preferably 15% by mass or more and 40% by mass or less, even more preferably 20% by mass or more and 35% by mass or less, even more preferably 22% by mass or more and 33% by mass or less, and even more preferably 25% by mass or more and 30% by mass or less.

[0059] The edible oils and fats in the flake-shaped oil and fat composition of the present invention may contain oils and fats other than the oils and fats A, B, C, and D. From the viewpoint of obtaining a flake-shaped oil and fat composition with good dispersibility and spreadability, the total content of the oils and fats A, B, C, and D in the edible oil and fat is preferably 70% by mass or more and 100% by mass or less, more preferably 80% by mass or more and 100% by mass or less, even more preferably 90% by mass or more and 100% by mass or less, still more preferably 95% by mass or more and 100% by mass or less, and even more preferably 100% by mass.

[0060] The small piece-shaped oil and fat composition of the present invention may contain other ingredients within the range that does not impair the desired effects, such as emulsifiers, pH adjusters, salts (such as salt, phosphates, and carbonates), proteins, amino acids, enzymes, carbohydrates, dietary fiber, pigments, antioxidants, flavorings, and water.

[0061] When the flake-shaped oil composition of the present invention contains water, the water content in the flake-shaped oil composition is, from the viewpoint of obtaining a flake-shaped oil composition with good dispersibility and spreadability, preferably more than 0% by mass and not more than 35% by mass, more preferably 3% by mass or more and not more than 30% by mass, even more preferably 5% by mass or more and not more than 27% by mass, still more preferably 10% by mass or more and not more than 25% by mass, even more preferably 12% by mass or more and not more than 22% by mass, and even more preferably 15% by mass or more and not more than 20% by mass. Furthermore, when the flake-shaped oil composition of the present invention contains water, it is preferably an emulsified oil composition, and the emulsion form may be any of water-in-oil type, oil-in-water type, and double emulsion type, but is preferably water-in-oil type.

[0062] The flaky oil / fat composition of the present invention is preferably a plastic oil / fat composition.

[0063] The flake-shaped oil and fat composition of the present invention can be prepared by a method well known to those skilled in the art. Specifically, for example, when the flake-shaped oil and fat composition does not contain water, it can be prepared by mixing an oil phase containing edible oil and fat while heating as necessary, and kneading using a rapid-cooling kneading device. When the flake-shaped oil and fat composition contains water, it can be prepared by separately preparing an oil phase containing edible oil and fat and an aqueous phase containing water, and then mixing the oil phase and the aqueous phase while heating as necessary, and kneading the resulting emulsion using a rapid-cooling kneading device. Examples of rapid-cooling kneading devices include a perfector, a combinator, a votator, and a nexus.

[0064] The method for forming the small pieces of the oil and fat composition of the present invention into small pieces is not particularly limited, and examples thereof include a method of pouring the composition into a small piece mold to form the small pieces, a method of cutting the composition into small pieces using a knife or an automatic line, and a method of extruding the composition through a nozzle with small holes and then cutting the composition into small pieces.

[0065] The shape of the flakes of the flake-shaped oil and fat composition of the present invention is not particularly limited, and any shape such as a polyhedron such as a polygonal pyramid or polygonal prism, a cylinder, a semi-cylinder, a sphere, a spindle, a flake, or a particle can be used. However, preferred shapes include a polygonal prism and a cylinder, more preferred shapes include a square prism and a cylinder, and even more preferred shapes include a cylinder.

[0066] The maximum length of the flake-shaped oil-and-fat composition of the present invention is not limited, but is preferably 5 mm to 50 mm, more preferably 8 mm to 47 mm, even more preferably 10 mm to 45 mm, even more preferably 15 mm to 42 mm, and even more preferably 17 mm to 40 mm. Here, the maximum length of the flake-shaped oil-and-fat composition refers to the longest diameter when two points on the flake-shaped oil-and-fat composition are connected by a straight line.

[0067] When the small piece-like oil-and-fat composition of the present invention is cylindrical, the diameter of the cylinder is not limited, but is preferably from 1 mm to 20 mm, more preferably from 2 mm to 15 mm, even more preferably from 3 mm to 10 mm, even more preferably from 4 mm to 8 mm, and even more preferably from 5 mm to 7 mm. The height of the cylinder is not limited, but is preferably from 3 mm to 50 mm, more preferably from 5 mm to 45 mm, even more preferably from 10 mm to 40 mm, even more preferably from 15 mm to 35 mm, and even more preferably from 20 mm to 30 mm.

[0068] When the small piece of oil-and-fat composition of the present invention is a polygonal prism, the length of one side of the polygonal cross section is not limited, but is preferably from 1 mm to 20 mm, more preferably from 2 mm to 15 mm, and even more preferably from 3 mm to 10 mm. The height of the polygonal prism is not limited, but is preferably from 3 mm to 50 mm, more preferably from 5 mm to 45 mm, and even more preferably from 10 mm to 40 mm.

[0069] Although the food to which the small piece of fat and oil composition of the present invention is applied is not limited, it is preferably used in layered puffed foods. Here, the "layered puffed food" is produced by adding fat and oil to a flour dough, and heating the resulting dough so that the flour dough layer and the fat and oil layer form a multilayer structure. Examples of layered puffed foods include pies such as dough pies and folded pies; Danish pastries; croissants; etc.

[0070] [2. Dough for layered puffed food] The dough for layered puffed food of the present invention contains the above-mentioned small piece oil-and-fat composition. The content of the small piece oil-and-fat composition in the dough for layered puffed food may be appropriately selected depending on the desired layered puffed food. The content of the small piece oil-and-fat composition in the dough for layered puffed food may be, for example, 5% by mass or more and 50% by mass or less, 8% by mass or more and 40% by mass or less, 10% by mass or more and 30% by mass or less, or 12% by mass or more and 20% by mass or less.

[0071] The layered puffed food dough of the present invention contains cereal flour. The cereal flour is not particularly limited, but examples thereof include wheat flour (hard flour, medium-strength flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, starch, etc. These cereal flours may be used alone or in combination of two or more.

[0072] The content of grain flour in the dough for layered puffed food may be selected appropriately depending on the desired layered puffed food, and may be, for example, 10% by mass or more and 80% by mass or less, 20% by mass or more and 70% by mass or less, 30% by mass or more and 60% by mass or less, or 40% by mass or more and 50% by mass or less.

[0073] The content of the small piece oil / fat composition in the layered expanded food dough may be, for example, 5 parts by mass or more and 100 parts by mass or less, 10 parts by mass or more and 80 parts by mass or less, 15 parts by mass or more and 50 parts by mass or less, 20 parts by mass or more and 40 parts by mass or less, or 25 parts by mass or more and 35 parts by mass or less, relative to 100 parts by mass of the above-mentioned grain flour.

[0074] In addition to the above-mentioned small flake oil-and-fat composition and grain flour, other ingredients that are usually blended into dough for layered puffed foods can be blended into the dough for layered puffed foods without any particular restrictions. Examples of other ingredients include water, milk, dairy products, proteins, carbohydrates, eggs, processed egg products, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), oils and fats other than the small flake oil-and-fat composition, yeast, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit juice, jam, fruit sauce, quality improvers, leavening agents, sweeteners, seasonings, spices, coloring agents, fragrances, etc.

[0075] [3. Layered puffed food] The method for producing a layered puffed food of the present invention includes the steps of blending the above-mentioned small piece oil / fat composition with a layered puffed food raw material to obtain a dough for the layered puffed food, and heat-treating the dough for the layered puffed food.

[0076] The layered puffed food raw material in the step of obtaining the layered puffed food dough refers to the above-mentioned grain flour and other ingredients. The method of blending the small piece of oil / fat composition into the layered puffed food raw material is not particularly limited, and it is sufficient that the small piece of oil / fat composition is blended so that a layer of the small piece of oil / fat composition is formed in the layered puffed food dough.

[0077] The layered puffed food dough obtained by the above-mentioned method is preferably formed into a desired shape before heating. Furthermore, for example, when the layered puffed food is an encased layered puffed food containing a filling inside, the step of adding the filling may be performed either before or after heating. The shape of the layered puffed food is not particularly limited and may be appropriately selected depending on the purpose and application. Examples of fillings include bean paste, chocolate, jam, custard, cheese, curry, stew, meat sauce, and gratin.

[0078] The method may also include a step of fermenting the dough for layered puffed food before or after shaping the dough for layered puffed food. Furthermore, the method may also include a step of storing the dough for layered puffed food before or after shaping the dough for layered puffed food. For example, the dough for layered puffed food can be stored in a refrigerator at 10°C or below, or frozen at 0°C or below.

[0079] The heating method in the step of heat-treating the layered puffed food dough is not particularly limited and may be appropriately selected depending on the desired layered puffed food, and examples thereof include baking, steaming, frying, etc. For example, in the case of baking in an oven or the like, the heating temperature is preferably 150°C or higher and 250°C or lower, more preferably 170°C or higher and 240°C or lower, and even more preferably 180°C or higher and 220°C or lower.

[0080] [4. Method for Improving the Manufacturability of Dough for Layered Puffed Foods] The method for improving the manufacturability of dough for layered puffed foods of the present invention comprises the step of blending the above-mentioned small piece oil / fat composition with a layered puffed food ingredient to obtain dough for layered puffed foods. The explanation of the step of obtaining dough for layered puffed foods has been omitted as it was described above in the section [3. Layered Puffed Foods].

[0081] The manufacturability of the dough for layered puffed foods specifically refers to the dispersibility of the small piece oil / fat composition and the extensibility of the small piece oil / fat composition. Here, the dispersibility of the small piece oil / fat composition means that the small piece oil / fat composition cracks little and is uniformly dispersed in the dough for layered puffed foods while maintaining its shape. The extensibility of the small piece oil / fat composition means that the small piece oil / fat composition does not crack when the dough for layered puffed foods is rolled, and has good plasticity that allows it to stretch together with the dough for layered puffed foods. By improving the dispersibility and extensibility of the small piece oil / fat composition, the manufacturability of the dough for layered puffed foods improves, and thus layered puffed foods with good appearance and texture can be obtained.

[0082] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0083] In carrying out the present invention, the following raw materials were used. (Raw oils and fats for the small-piece oil and fat composition) Soybean oil: manufactured by J-Oil Mills Co., Ltd. (Iodine value: 132; solid fat content: 10°C: 0, 20°C: 0, 30°C: 0, 35°C: 0) Palm oil: manufactured by Fuji Oil Co., Ltd. (Slip melting point: 32°C; Iodine value: 53; solid fat content: 10°C: 50.0, 20°C: 24.0, 30°C: 8.5, 35°C: 5.0) Palm olein: manufactured by Fuji Oil Co., Ltd. (Slip melting point: 22°C; Iodine value: 57; solid fat content: 10°C: 35.0, 20°C: 7.0, 30°C: 0.5, 35°C: 0) Interesterified oil 1: Produced by the method described in Production Example 1 below (Slip melting point: 41.8°C; Iodine value: 0.5; Solid fat content: 10°C: 96.0, 20°C: 91.0, 30°C: 62.0, 35°C: 36.0) Interesterified oil 2: Produced by the method described in Production Example 2 below (Slip melting point: 49.0°C; Iodine value: 49.0; Solid fat content: 10°C: 73.8, 20°C: 54.5, 30°C: 30.5, 35°C: 21.5)

[0084] (Production Example 1: Production of Interesterified Oil 1) 0.3 parts by mass of sodium methoxide as a catalyst was added to 100 parts by mass of an oil and fat blend containing 70 parts by mass of extremely hardened palm kernel oil and 30 parts by mass of extremely hardened palm oil, and a random interesterification reaction was carried out with stirring for 60 minutes at 80°C and a vacuum degree of 2.7 kPa. After the random interesterification reaction, the catalyst was removed by washing with water, and the mixture was decolorized using activated clay and further deodorized by steam distillation, yielding interesterified oil 1.

[0085] (Production Example 2: Production of Interesterified Oil 2) 0.3 parts by mass of sodium methoxide as a catalyst was added to 100 parts by mass of an oil and fat blend containing 39 parts by mass of palm stearin, 49 parts by mass of palm mid fraction, and 12 parts by mass of soybean oil, and a random interesterification reaction was carried out with stirring for 60 minutes at 80°C and a vacuum degree of 2.7 kPa. After the random interesterification reaction, the catalyst was removed by washing with water, and the mixture was decolorized using activated clay and further deodorized by steam distillation to obtain interesterified oil 2.

[0086] (Measurement Methods) The iodine value, slip melting point, solid fat content, and fatty acid composition of the raw material oils and fats of the small piece-shaped oil and fat composition and the edible oils and fats of the small piece-shaped oil and fat composition shown in Table 1 were measured by the following methods.

[0087] The iodine value was measured in accordance with "2.3.4.1-1996 Iodine value (Wiess-cyclohexane method)" of the Standard Methods for the Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0088] The slip melting point was measured in accordance with "2.2.4.2-1996 Melting Point (Slip Melting Point)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0089] Solid fat content was determined according to METHOD I as described in AOCS Official Method Cd 16b-93.

[0090] The fatty acid composition was measured in accordance with "2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" of the Standard Methods for the Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0091] (1. Preparation of small piece-shaped oil / fat composition) Edible oil / fat in the formulation shown in Table 1 was placed in an emulsifying tank and melted at 60°C. To this was added a flavoring in the formulation shown in Table 2, and then an aqueous phase (water in which salt had been dissolved in the formulation shown in Table 2) was added and stirred to obtain an emulsion. The obtained emulsion was rapidly cooled and kneaded using a perfector to obtain a block-shaped oil / fat composition. The block-shaped oil / fat composition was passed through a molding machine to form a cylindrical shape with a diameter of 6 mm and a height of 20 mm (maximum length 20.9 mm).

[0092]

[0093]

[0094] (2. Production of layered puffed food) The raw materials listed in Table 3 except for the small piece oil and fat composition were placed in the bowl of a mixer ("Vertical Mixer" manufactured by Kanto Mixing Machinery Co., Ltd.). The bowl was attached to the mixer, and the ingredients were mixed at first speed for 3 minutes and at third speed for 4 minutes. After scraping, the ingredients were mixed at first speed for a further 3 minutes and at third speed for 5 minutes to prepare a flour dough. The small piece oil and fat composition was added to the prepared flour dough, and the mixture was mixed at third speed for 20 seconds to prepare a dough for layered puffed food. The prepared dough for layered puffed food was removed from the bowl and allowed to rest for 15 minutes at 20°C. It was then folded in four and stretched to a thickness of 3 mm, and the resulting dough was rolled to a width of 35 cm. The formed dough was fermented for 60 minutes at 36°C and a relative humidity of 75%, and then baked for 14 minutes in an oven set at 200°C on the upper level and 200°C on the lower level to obtain a layered puffed food.

[0095]

[0096] (3. Evaluation) The appropriateness of the production of the dough for layered puffed foods was evaluated by one manufacturer of dough for layered puffed foods according to the following criteria, with a score of 3 or higher being considered acceptable. The results are shown in Table 4.

[0097] (Dispersibility of the flake oil / fat composition) 5: Very good dispersibility 4: Good dispersibility 3: Fairly good dispersibility 2: Poor dispersibility 1: Very poor dispersibility

[0098] (Spreadability of small piece oil / fat composition) 5: Very good spreadability 4: Good spreadability 3: Fairly good spreadability 2: Poor spreadability 1: Very poor spreadability

[0099]

[0100] As a result, the dispersibility and spreadability were good when the small-piece oil and fat compositions of Examples 1 to 3 were used, whereas the dispersibility was poor when the small-piece oil and fat compositions of Comparative Examples 1 to 3 were used.

Claims

1. A small piece of an oil and fat composition containing 65% by mass or more and 100% by mass or less of edible oil and fat, wherein the content of saturated fatty acids having 16 carbon atoms in the constituent fatty acids of the edible oil and fat is 35% by mass or more and 60% by mass or less, the content of saturated fatty acids having 18 carbon atoms in the constituent fatty acids of the edible oil and fat is 3% by mass or more and 20% by mass or less, and the solid fat content of the edible oil and fat at 20°C is 39% by mass or more and 50% or less.

2. The edible oil and fat composition according to claim 1, wherein the edible oil and fat comprises the following oil and fat A and oil and fat B. Oil and fat A: an oil and fat having a solid fat content of 5% or less at 20°C; Oil and fat B: an interesterified oil of an oil and fat raw material including an extremely hardened palm-based oil and an extremely hardened palm kernel-based oil.

3. The small piece oil / fat composition according to claim 2, wherein the edible oil / fat comprises the following oil / fat C: interesterified oil of an oil / fat raw material containing palm-based oil / fat.

4. The small piece-shaped fat composition according to claim 3, wherein the edible fat comprises the following fat D. Fat D: fat having a solid fat content of more than 5% and not more than 40% at 20°C.

5. A small piece of fat or oil composition as described in claim 2, wherein the total content of fat or oil A and fat or oil B in the edible fat or oil is 10% by mass or more and 30% by mass or less.

6. A small piece of fat or oil composition according to claim 5, wherein the content of fat or oil B in the edible fat or oil is in a mass ratio of 0.1 to 5.0 relative to fat or oil A.

7. A small piece of fat or oil composition according to claim 3, wherein the content of fat or oil C in the edible fat or oil is 40% by mass or more and 70% by mass or less.

8. A small piece of fat or oil composition according to claim 4, wherein the content of fat or oil D in the edible fat or oil is 10% by mass or more and 50% by mass or less.

9. The small piece-shaped oil or fat composition according to claim 1, which is in the form of small pieces having a maximum length of 5 mm or more and 50 mm or less.

10. The small piece oil / fat composition according to claim 1, wherein the solid fat content of the edible oil / fat at 35°C is 10% or more and 20% or less.

11. The small piece oil and fat composition according to claim 1, which is for use in layered expanded foods.

12. A layered puffed food dough comprising the small piece fat composition according to any one of claims 1 to 11.

13. A method for producing layered puffed food, comprising the steps of: blending the small piece oil / fat composition according to any one of claims 1 to 11 with a raw material for layered puffed food to obtain dough for layered puffed food; and heat-treating the dough for layered puffed food.

14. A method for improving the productivity of dough for layered puffed food, comprising the step of blending the small piece oil / fat composition according to any one of claims 1 to 11 into a raw material for layered puffed food to obtain dough for layered puffed food.

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